Name: Brioche Dough ** (Pâte à Brioche)
Prep time: 30 min
Total time: 12 h
Yield: Makes 1¼ lb. (600 g)
Cuisine: French
Ingredients: 1½ tsp (7 g) fine salt; 3¾ tsp (15 g) sugar; 1 tbsp (15 ml) whole milk, well chilled; 2¾ cups (8¾ oz./250 g) high gluten or bread flour; 1½ tsp (7.5 ml) lukewarm water; 3 eggs (⅔ cup/150 g); ¼ oz. (7 g) fresh yeast (see Chef’s Notes); 1 stick + 2 tbsp (5¼ oz./150 g) butter

Preparation info

Makes
1¼ lb

Difficulty
Easy
Ready in
12 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

¼ oz. (7 g) fresh yeast (see Chef’s Notes)
1½ tsp (

Method

Dissolve the yeast in the lukewarm water in a small bowl. In another small bowl, dissolve the sugar and salt in the milk.
Pour the milk mixture into the bowl of the stand mixer, add the flour, and finally the dissolved yeast, without letting the yeast come into direct contact with the sugar or salt (see Chef’s Notes).